Description
This Tomato and Cheese Egg Bake is a simple, savory dish perfect for breakfast, brunch, or even dinner. Packed with juicy tomatoes, melty cheese, and fluffy eggs, it’s a deliciously satisfying and easy-to-make meal.
Ingredients
Scale
- 6 large eggs
- 1/2 cup milk (or cream for a richer bake)
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1/4 cup chopped green onions (or chives)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried basil or Italian seasoning (optional)
- 1 tablespoon olive oil (for greasing the dish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish (8×8 inches) with olive oil.
- In a large bowl, whisk together eggs, milk, salt, pepper, and herbs if using.
- Stir in shredded cheese, cherry tomatoes, and green onions.
- Pour the egg mixture into the prepared baking dish.
- Bake for 25–30 minutes, or until the center is set and the top is golden brown.
- Let rest for 5 minutes before slicing and serving.
Notes
- Use any type of cheese you prefer — feta or goat cheese adds a tangy twist.
- Add cooked bacon, ham, or sautéed spinach for variety.
- This egg bake stores well in the fridge for up to 3 days — great for meal prep!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/4 of bake)
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 215 mg